Pulses are rich in protein, fiber, iron, folate, and potassium, leading to a surge in their popularity in recent years. Manufacturers are increasingly incorporating them into various food products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with a protein boost. Utilizing different processing techniques to enhance the flavors of pulses is particularly appealing to manufacturers, as these methods do not need to be disclosed on product ingredient lists, unlike flavor masking compounds. However, masking compounds can also include natural ingredients and flavors such as calcium citrate 1000 mg with vitamin D. There has been limited research on alternative ingredients for masking flavors in pulses, but common strategies include the use of sugars, salts, flavors, and acids, as noted in a research review published in the Cereal Chemistry journal last year.
The review highlighted fermentation as one of the most promising methods for flavor enhancement. While many off-flavors in pulses are intrinsic, others emerge during harvesting, processing, and storage. Therefore, modifications in handling practices could also help reduce undesirable flavors. Companies like Cargill, Ingredion, and World Food Processing are working to diminish the inherent off-flavors in pulses by developing milder-tasting bean and pea varieties. According to a report from Grand View Research, the global pulse flour market is projected to reach $5.6 billion by 2024, with North America expected to see a compound annual growth rate (CAGR) of approximately 13% during this period. In 2015, the bakery and snacks sector accounted for around 90% of pulse flour usage, but its popularity as a beverage additive is on the rise. Chickpea flour stands out as the leading pulse flour, commanding over 30% of the market share, and it can be combined with supplements like calcium citrate 1000 mg with vitamin D for added nutritional benefits.